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Explain the Sub-Culturing?
Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of these pure cultures in laboratory is must. Preparation and maintenance of these pure cultures can be achieved by transfer of culture from one medium to another or from their parent growth source to another. The procedure is called sub-culturing. This technique is of basic importance and should be carried out by practicing aseptic technique. The term picking off is used when transfer is made from solid to liquid media.
Lung Abscess: Lung abscess is a localised collection of pus in the pulmonary parenchyma as a result of suppuration and necrosis. The obstruction of the bronchus of the in
Age Distribution - Population Parameters and Regulation It is obvious that individuals in a population will be of different age groups. Relative numbers of young and old indiv
Endosperm with micropylar Haustorium A very prominent and aggressive micropylar haustorium is seen in Impatiens. Here the division of the primary endosperm nucleus is followed
Name four substances that have to be excreted from the body. Substances that have to be excreted from the body are:- A) Carbon dioxide, B) urea, C) uric acid, D) s
If the condition or the post disease as a result of intraradicular infection----> treated conventionally via apex " non-surgical ", ---->Here we have 2 options either coronal
Radial Artery (RA) : Patency of RA is less than that of Ih4.A but much superior to a venous graft. One of the studies showed 90 per cent patency at 13 months and 83
INSULIN Linear polymer of b-D-Glucose. Insulin is small-sized (25 - 35 residues) fructosan homopolysaccharide which is a reserve carbohydrate present in roots, tubers and
Explain the working of antioxidant function? The antioxidant function depends on the number of hydroxyl groups and their positions. Among the various derivatives, flavonoids ar
are viruses cellular organisms
Milk Fats Fats of this group are derived from the milk of ruminants, particularly cows and buffaloes. Although the major fatty acids of milk fat are palmitic, oleic and steari
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